Monday 10 October 2016

Devilish, death by chocolate strawberry cake recipe

Take all of my favourite things in life and throw them together, and what do you get? Wait for it... One massive cake complete with Cadbury's chocolate fingers, and a mountain of chocolate coated strawberries on top- I mean, what else did you expect from a huge chocoholic? 

This cake recipe is simply too good not to share, and plus we all have that one friend that's a bit of a chocolate enthusiast, right? Oh, and if you haven't then it's most definitely you that's the guilty one! So, if you'd like to gain some extra BFF points- or simply scoff a full cake to yourself-  then you should consider whisking up this devilish delight... 

The ingredients you'll need; 

Chocolate cake: 
•130g butter
•250g caster sugar
•3 eggs, beaten 
•225g plain flour
•1 tsp bicarbonate of soda 
•50g cocoa powder
•250ml buttermilk 

•185g icing sugar, sifted 
•125g butter or margarine
•50g dark chocolate 

•4 boxes of Cadbury's chocolate fingers (2 milk, 2 white) 
•Dr Oetker milk and white chocolate 


Chocolate cake: 
1.) Before you get started you'll want to preheat the oven to 180 C/Gas 4, and grease and line two shallow cake tins with baking parchment. 

2.) Now you're ready to go; In a mixing bowl, cream the butter and sugar until light and fluffy. 

3.) Gradually beat in the eggs. Sift the flour, bicarbonate of soda and cocoa over in batches, and beat well to combine. Then finish with a splash of buttermilk and mix well. 

4.) Then spoon the mixture into your prepared tins- Blue Peter 'here's one I made earlier' or what?!- and bake for 30-35 minutes. Now here's the best part, you can now lick the bowl, leftover cake mixture is the nicest, right?! Oh, and don't forget to leave your cakes to cool before decorating, melted buttercream is not the one. 

Prep your decorations: 
1.) To create the chocolate strawberries go ahead and dunk them into a bowl of melted white chocolate, and then to finish drizzle with milk chocolate. I use a fork to drizzle the chocolate, but if you'd like a neater finish you could always use a piping bag. 

2.) Next up is the chocolate fingers. You simply want to drizzle your milk chocolate over the white Cadbury's fingers- and vice versa- using the same technique as before. 

1.) Whisk 125g worth of butter with a whisk for 5-10 minutes so it's extra fluffy and then sift 185g worth of icing sugar into the same bowl. 

2.) Combine the icing sugar and butter, and whisk for a further 5 minutes. Tip: pop the finished buttercream into the fridge to set as it makes for neater piping. 

3.) To pipe the buttercream roses around the outside of the cake, you'll need a piping bag complete with a Wilton 2D nozzle. To create that rose effect you will need to use this nozzle in particular! 

1.) Simply alternate the milk and white chocolate fingers until you've covered the entire cake, and then stack your chocolate strawberries on top- you can of course decorate your cake however you wish. 

I hope you all like the recipe, will you be attempting it? Oh, and a lot of people have asked me to do a post full of baking tips, so if you happen to have anything you need help with, then please let me know in the comments below. 


Wednesday 28 September 2016

How to bake | Autumnal themed pumpkin spice latte cupcakes, complete with chocolate spoons

Nothing screams autumn quite like numerous mugs of Pumpkin Spice Latte, do you agree?

...Now, wait for this, this is the exciting part; if you were to chuck my two favourite things in life together (PSL, and cake... of course) you've got what could be considered an autumnal overload, and being as though cosy night in season, complete with candles flickering and pumpkin spice latte sipping is fast approaching, these indulgent delights make for the perfect comforting treat.

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